Feijoada à Transmontana
Northern bean stew that stretches a small amount of meat across six plates.
Feijoada à transmontana is the northern Portuguese bean stew, and it is a different dish from the Brazilian feijoada most recipes describe. White beans, a little pork and smoked sausage are cooked long enough that the beans take on everything around them. It is built to stretch a small amount of meat across six plates.
Ingredients
- 400g red beans
- 200g mixed smoked pork
- 1 onion, 1 carrot
- 2 garlic cloves
- 1 tbsp paprika
- Bay, olive oil, salt
Method
- 1
Soak beans overnight, then simmer until tender.
- 2
Brown the meats, then the chopped vegetables, in olive oil.
- 3
Add paprika, bay and the beans with their cooking liquid.
- 4
Simmer 45 minutes until thick.
- 5
Rest overnight before reheating for the best result.
Dried beans plus offcuts of smoked pork: the classic stretch-the-budget stew.
The Portuguese comfort trio
- Caldo Verde — The soup from the same cold northern table.
- Bacalhau à Brás — Salt cod, for the days there is no pork.
Tasca Days
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Fourteen Portuguese recipes, and the language, law and labels of the Portuguese table.
- Fourteen Portuguese recipes with metric and US measures
- A regional compass that says plainly which dishes have documented origins and which do not
- The Portuguese words you need on a menu and in a market
- Dining and consumer guidance, including couvert
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